Brown Butter Blueberry Muffins
Patience. I have none of it.
Waiting for Netflix to arrive when I sent my other movie back a whole day before? What will I watch on the in-between days? Regularly scheduled programming? Ugh.
Waiting for my toddler to use the potty? Oh. my. gosh. Stop playing with the toilet paper and let’s go already!!
Waiting for butter to brown? I can barely deal with that. But its so worth it. So worth it. Let’s have some patience and make some muffins.
It honestly takes less than five minutes to brown butter, so I’m definitely being dramatic by not wanting to do it. When you brown butter the water cooks off and the milk solids cook down into a golden brown with a nutty flavor and aroma. Its pretty awesome. Don’t walk away while its happening, lest you let the butter get too brown and burnt. Burnt is not delicious.
The blueberry muffin holds a special place in my family’s breakfast preferences, though I briefly toyed with the idea of adding raspberries as well. I think you could use just about any berry you’d like here with similarly delicious results.
For the muffins:
7 tablespoons butter
1/3 cup milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/4 cup fresh blueberries
For the topping:
3 tablespoons butter, cold
1/2 cup all-purpose flour
3 tablespoons granulated sugar
Preheat the oven to 375ºF. Line a muffin pan with paper liners and set aside.
To make the muffins, melt the butter in a small saucepan over medium heat. It will melt, froth, and begin to crackle. The crackling will subside and the butter will froth again and begin to brown. Remove from the heat when the butter solids become a medium brown color and the butter smells slightly nutty. Immediately pour hot butter into a small bowl to prevent further cooking and burning.
In a small bowl, whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.
In a large bowl whisk together flour, sugar, and baking powder. Add the milk mixture and stir gently to combine. Gently fold in the blueberries. Divide the batter amongst the prepared muffin cups.
To make the topping, combine all of the ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the muffin batter in the cups.
Bake 18 to 20 minutes until golden and crisp and a toothpick inserted in the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature. Muffins will last in an airtight container for 3 days.
Adapted from Joy the Baker Cookbook